This typical Punjabi dish can be found in menu at most of the restaurant serving Indian food though sometimes name could be different like Safeed Paneer, Paneer Kesarwala or Cream Paneer but the soft and mouth melting curry with delicate flavors and subtle spices is always the same.
250 Gm Paneer, cut into cubes
1 Cup Chopped Onion
Thumb size piece of ginger
1 dry red chilly
2 Tbsp Ghee/Butter
2 Piece Each Bay Leaf and Green Cardamom
2 Tbsp Khus Khus (White Poppy Seeds), soaked in enough milk for 6 hours
¼ Cup Milk
½ Cup Curd
½ Cup Fresh Cream
Salt, as per taste
1 Tsp Garam Masala (see recipe here)
1 Red Chilly Powder
2 Tsp. Dried Fenugreek Leaves (Kasuri Methi)
Make smooth paste of onion, ginger and dried red chilly. Keep aside.
In mortar and pestle make paste of soaked khus khus seeds using little water.
Heat Ghee in pan, add bay leaves and cardamoms and wait for few seconds till aroma of spices is released.
Add onion paste made in step 1 and saute on low flame till it turns golden brown.
Add the khus khus paste and saute for 5 minutes.
Now add milk, curd, salt, chilly powder and ¼ cup water. Simmer on low flame till the gravy thickens.
Mix in the Garam Masala, Cream and Paneer Cubes and simmer for 2 – 3 minutes.
Sprinkle Kasuri Methi just before serving. Serve hot with Garlic Naan!!!